Cooking Directions

Add the bacon to a 6-quart or larger round Dutch oven set over medium-high heat and cook until fat is rendered and bacon is crispy, about 6 minutes.

Remove the bacon with a slotted spoon and set aside to drain on paper towels. Discard (or save for later use) all but 1 tablespoon of bacon fat from the pot.

Season the chicken with the allspice, 1 teaspoon of the salt and ?? teaspoon of the pepper. Add the chicken pieces, skin side down, to the pan, (in batches as necessary), and cook until nicely browned, 3 to 4 minutes per side.

Remove the chicken pieces and set aside.

Add the onion, chopped fennel, apples, and fennel seeds to the pan and cook, stirring frequently, for 5 minutes, then return the bacon to the pan.

Increase the heat to high and add half of the cabbage, the remaining 1 teaspoon salt and ?? teaspoon pepper and cook, stirring, until cabbage is slightly softened, about 5 minutes. Add the remaining cabbage to the pan and cook for 5 minutes longer. Stir in the Apple jack and once evaporated, return the chicken to the pan, nestling it in the cabbage.

Add the apple cider, as needed to cover chicken and bring to a boil. Reduce heat to low, cover and simmer until the chicken is very tender, 50 minutes to 1 hour.